食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
21期
69-71
,共3页
微波辅助%微波辐射时间%茶色素%固液比%提取率
微波輔助%微波輻射時間%茶色素%固液比%提取率
미파보조%미파복사시간%다색소%고액비%제취솔
microassisted%radiation time%tea pigment%solid to liquid%extraction ratio
以红茶茶叶为原料,微波辅助提取工艺为基础,研究了微波辐射时间、微波辐射功率、固液比对红茶色素提取率的影响,试验表明微波辐射时间为7 min,微波辐射功为中火档,固液比为1:20(g/mL)时红茶色素吸光度值最高,也是茶色素提取率最高.
以紅茶茶葉為原料,微波輔助提取工藝為基礎,研究瞭微波輻射時間、微波輻射功率、固液比對紅茶色素提取率的影響,試驗錶明微波輻射時間為7 min,微波輻射功為中火檔,固液比為1:20(g/mL)時紅茶色素吸光度值最高,也是茶色素提取率最高.
이홍다다협위원료,미파보조제취공예위기출,연구료미파복사시간、미파복사공솔、고액비대홍다색소제취솔적영향,시험표명미파복사시간위7 min,미파복사공위중화당,고액비위1:20(g/mL)시홍다색소흡광도치최고,야시다색소제취솔최고.
This paper used black tea as raw material and microwave assisted extraction to study the effects of microwave radiation time, microwave power, ratio of solid to liquid on the productive ratio of tea pigment.The result showed that best microwave radiation time was 7 minutes , the microwave power was in the middle fire , the ratio of solid to liquid was 1:20 (g/mL). Under these conditions the absorbance and the extraction ratio of black tea was high.
